Studying prediction method of intramuscular fat content.
预测肌内脂肪含量方法的研究。
Intramuscular fat content is an important meat quality trait in pig production.
猪的肌内脂肪含量是重要的肉质性状。
Intramuscular fat affects pork quality by flavor, juiceness and muscle tenderness, and so on.
通过改变肌内脂肪含量来改善猪肉品质是一条有效的途径。
So intramuscular fat contributed significantly to pork flavor while the role of subcutaneous fat was very limited. 7.
因此皮下脂肪的添加对猪肉整体风味的改变非常有限，肌内脂肪对猪肉风味的作用远大于皮下脂肪。
Meat marbling is related to its flavour, juiciness and tenderness, and directly related to the intramuscular fat content.
肉大理石纹与风味、肉汁、嫩度相关，与肌肉脂肪水平直接相关。
Future research must further address the interaction of ractopamine with genetic line for percentage of intramuscular fat.
今后的研究必须进一步解决第二代瘦肉精莱克多巴胺对基因线的作用，而影响肌肉间的脂肪成分。
Tenderness is also positively correlated with many other meat quality traits, such as marbling score and intramuscular fat 0.32 DeVol et al.
嫩度和许多其他肉质性状也是正相关的，比如大理石纹评分和肌内脂肪0.32DeVoletal。
There were great differences in fatty acids composition of intramuscular fat for Rongchang pigs and DLY pigs under different dietary nutrient levels.
在不同日粮营养水平下荣昌猪和DLY猪肌内脂肪酸在组成上存在很大的差异。
Speckle noises are similar to intramuscular fat pixels in beef image, and they must be removed if intramuscular fat pixels need to be correctly separated from beef muscle pixels.
牛肉图像中的斑点噪声与肌内脂肪的颜色特征相似，要准确提取牛肉图像中的肌内脂肪颜色特征，就必须先对斑点噪声进行滤除。
Therefore, the results show that the meat with the highest intramuscular fat content (marbling) had higher overall acceptability scores, as well as tenderness and juiciness scores.
因此，结果表明高肌内脂肪水平的猪肉消费者满意度最高，嫩度、多汁得分也是最高。
Thus, meat from Duroc pigs, characterized by a high intramuscular fat content, is much appreciated for both fresh consumption and its use in the production of high quality cured hams.
因此，以高肌内脂肪含量为特征的杜洛克猪肉，更受新鲜消费及制作高质量火腿生产者的青睐。
The experiment was conducted to study the effects of dietary crude protein(CP) level, breed and muscle fiber type on intramuscular fat(IMF) content and its fatty acid composition in fattening pigs.
本试验分析了不同日粮蛋白水平、品种和肌肉纤维类型对肥育猪肌内脂肪（IMF）含量及其脂肪酸组成的影响。
Thus, increasing intramuscular fat in meat can be a business strategy to obtain a more tasty meat, but we must bear in mind that some consumers prefer meat with no visual traces of intramuscular fat.
因此，提高猪肉肌内脂肪水平可作为一种商业策略来生产更多的可口的肉品，但是我们也要记住部分消费者只喜欢瘦肉。
Thus, increasing intramuscular fat in meat can be a business strategy to obtain a more tasty meat, but we must bear in mind that some consumers prefer meat with no visual traces of intramuscular fat.
因此，提高猪肉肌内脂肪水平可作为一种商业策略来生产更多的可口的肉品，但是我们也要记住部分消费者只喜欢瘦肉。
应用推荐